Ingredients
FOR THE PAStrY SHELL:
2
cup
flour, all-purpose, plus extra for working the dough
1
teaspoon
salt
1/2
cup
butter, unsalted, chilled
3
tablespoon
margarine, chilled
6
tablespoon
water, water
FOR THE FILLING:
6-8
oz
chard, medium-sized leaves, thick middle ribs removed
1
each
parsley, fresh, bunch, flat-leaf, stems removed
1
tablespoon
oil, olive
1
each
garlic, clove, minced
1 1/2
cup
heavy cream
1/2
teaspoon
salt
1
pepper, freshly ground
3
each
eggs
1/3
cup
belpaese, or similar mild, soft cheese, cut into 1/2 inch cubes
1/4
cup
parmesan cheese, freshly grated
2
teaspoon
butter
Directions:
To make the pastry shell, sift together the flour and salt into a bowl. Cut the chilled butter and margarine into 1/2-inch chunks and add them to the flour mixture. Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls. Add the ice water, 1 tablespoon at a time. At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it. This method will help to keep the pastry light and flaky. Do not overwork the dough or it will become tough. Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes. (The chilling will make it easier to roll out.) Preheat the oven to 475 degrees.
To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 1/2 inches in diameter and 1/8 inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet. Reduce the oven heat to 375 degrees.
To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.
Steam the parsley leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.
Warm the olive oil in a skillet over low heat. Add the garlic and saute until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.
In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses.
With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.
Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.
Remove from the oven and serve immediately or let cool to room temperature. Cut into wedges to serve.
Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat
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These vegan rice, tomato, and herb stuffed Swiss chard rolls make for a delicious, healthy vegan dinner or side dish. The detailed recipe is on the blog.
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How to bake Torta d'Erbi / Erbazzone (Chard Tart)
Making a local Tuscan dish famous in the Lunigiana Chard Tart (Torta d’erbi) filled with local greens, and savory herbs.
Enjoyed for lunch or aperitivo in the Tuscan countryside. It is refined yet perfectly rustic, and so easy to make.
One of the region's typical recipes featured in At the Table of La Fortezza.” On Sale Now.
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Recipe:
Chard Tart (Torta d'Herbi / Erbazzone)
Serves 6-8
Cucina Povera means “Poor Kitchen” and refers to the simple ingredients that are found growing in your backyard garden or living in your pantry. I find this food philosophy a fascinating way to think about and prepare food. It forces you to be creative. Here in the Lunigiana and in nearby regions like Liguria, vegetable pies are a staple. Everyone has a vegetable garden, there are flour mills nearby, and many people keep chickens, so vegetable pies are a natural dish. Torta d’Herbi is a classic regional side dish found in every specialty store, in grocery stores, and on restaurant menus. It shows up on every table here.
The name of this recipe translates to “herb tart,” because the Italians colloquially refer to the wild greens picked in fields, including chard, as herbs. The chard is the same we find in America, which is why there’s no need for a substitute ingredient to make this tart at home.
Ingredients Tart Crust:
- 1 ½ cups flour
- 3 tablespoons olive oil
- 7 tablespoons butter
- ¼ cup warm water
- ½ teaspoon salt
Ingredients Filling:
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- ¼ cup diced pancetta
- 2 cups of red onion thinly sliced
- 8 cups cleaned chard
- 1 clove garlic minced
- 1 cup chopped parsley
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil for brushing the top
Preparation:
Preheat the oven to 350 degree F
Make dough: In the bowl of a standing mixer fitted with a paddle blade place flour, oil and butter on slow setting. Add warm water slowly, once combines, take out the dough, divide in half form 2 disks and wrap in plastic wrap let the dough rest for 30 minutes in the fridge.
Make Filling: Place the oil and butter into a medium sauce pan in on medium heat add spring onions and pancetta sauté until onions are transparent. Add chard to the pan, salt and pepper and minced garlic, stir to combine until wilted. Once the mixture has cooled, add the chopped parsley together and Parmesan cheese. Combine and set aside to cool.
Once the dough rested. Roll 1 half the dough into a ¼ “ round place into a 9 ½ “ round tart pan.
Place the chard mixture on top of the dough distributing it evenly.
Roll out the second half and place over the filling. Seal all sides brush the top with olive oil. With a fork prick the top of the pie all over, and with a knife, cut 4 slits in the center.
Place into the oven for 30-40 minutes, the crust should be golden brown. Cool serve at room temperature cut into 2 inch square pieces..
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Chapters:
00:00 - An argument
00:42 - Introduction
01:24 - Making the pie dough
03:41 - Musical interlude
04:42 - I need another Nespresso
05:45 - The filling
07:30 - Assembling the Chard Tart
09:33 - Baking
10:16 - Slicing and serving
Super Simple Fish Pie | Jamie Oliver
In Jamie's Quick & Easy Food, check out this crazy simple recipe for a fish pie using just 5 ingredients! – smoked haddock, spring onions, baby spinach, cheddar, and filo pastry. Put them all together and you get a crisp, rich, delicate dish to enjoy!
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Garden Crustless Quiche Recipe (With Produce from the Garden!)
Thanks for watching! Hope you try this recipe out! Like, Share and Subscribe for more videos about gardening, recipes, DIY and my life in the country! Garden Crustless Quiche Recipe
Ingredients:
1/2 cup peppers chopped
1/2 cup onion chopped
1/2 cup tomatoes chopped
3 cloves of Garlic minced
4 eggs
1 cup Bisquick
2 cups Milk
1/2 cup mozzarella cheese
3 Sprigs of Parsley
3 Sprigs of Thyme
3 Springs of Oregano (Use dried herbs if you can't find or grow fresh)
Salt and Pepper
Directions:
1. Preheat oven to 400 degrees F and grease a 10 in round baking dish or any large baking dish. Get a non-stick pan drizzled with oil and heat on medium-high heat.
2. Add peppers, onions and garlic to pan and fry for 2-3 min. Remove from heat and add to baking dish along with chopped tomatoes.
3. Take a large bowl and add eggs, milk, Bisquick, chopped herbs, salt and pepper as well as half of the grated cheese. Whisk together.
4. Pour on top of veggies in pan then top with the rest of the cheese.
5. Bake for about 25-30 min or until set on top with golden edges.
6. Let cool and enjoy! Makes a great brunch, lunch or light dinner.
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I'm Breanna owner of Garden Girl Seeds, I sell productive, hardy varieties of vegetable, flower and herb seeds across Canada - many of which I've trialed in my garden. Here I share garden tutorials, tours, recipes and more! Hope to inspire you to grow gardens and eat what they produce (Jer. 29:5).
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Quiche Lorraine Recipe
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